Tortellini Bake Recipe

At this time of year, I like to look ahead to gardening season. Summer in New Hampshire brings plenty of fresh zucchini and squash...one year I had so much that I was searching for different ways to prepare it, and that's when I came up with this recipe. Serve it as a side dish or on its own as a light meal.

Directions

Drain tortellini and rinse in hot water; combine with vegetable mixture, mozzarella and cream in a 1-1/2-qt. baking dish.

Bake, uncovered, at 375° for 20 minutes or until heated through. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.Yield: 6-8 servings.

Originally published as Tortellini Bake in Country Extra
March 1993, p51

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"I have been making this recipe for quite a while now and love the flavor every time. I follow the recipe line by line with the exception of substituting 1 Tbsp. fresh basil in place of the dry basil. Yummy!"

"I made this recipe using 2 yellow squash, a green pepper, and red onion. I also used a pre-made Alfredo sauce. The family loved it as did I. I am trying to increase the amount of veggies we eat, and this recipe is great for that!"